Taste and UsageThe very mild, but outspoken, taste with its strong fragrance makes it suitable to mix it into a salad. Take a small slice of fresh tuna, dip it in some Kikkoman soy sauce, wrap it into a Shiso Green Leaf and be amazed. A treat to your mouth.

Try fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Green Leaves on top. In Asia it is popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt.

OriginShiso Leaves Greenin Japan called ‘Oba’. There is no (raw) fish dish without one or more leafs. The main reason, next to its good taste, is the belief that the leaf is an intestine stimulant and protects against (mild) food poisoning.

Availability and StorageShiso Leaves are available year round and can easily be stored for up to nine days at a temperature of 2-7°C. Produced in a socially responsible culture, Shiso Leaves meet the hygienic kitchen standards.The products only need rinsing, since they are grown clean and hygienically.